Ingredients Jump to Instructions ↓

  1. 1 bunch asparagus, ends trimmed, rubber band left on

  2. 1 pound linguini

  3. 1 cup Basil Aioli, recipe follows

  4. 1 cup shaved pecorino

  5. 1/2 teaspoon freshly ground black pepper

  6. 4 tablespoons butter

  7. 4 to 6 large eggs

  8. Salt and freshly ground black pepper

  9. 1 clove garlic, minced

  10. 2 large egg yolks*

  11. 2 teaspoons mustard

  12. 1 teaspoon lemon juice

  13. 1/4 cup finely chopped fresh basil leaves

  14. 1/2 teaspoon salt

  15. 1/4 teaspoon freshly ground black pepper

  16. 1/8 teaspoon cayenne

  17. 1/2 cup vegetable oil

  18. 1/2 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.

  2. Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.

  3. Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.

  4. Yield: 1 cup Prep Time: 5 minutes Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.


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